Shannon Smith visited Four Winds Cafe in Greensboro to checkout delicious apple recipes for the fall season.
Chef Steve’s World Class Pie and Pastry Dough
1 ½ pounds all purpose flour
1 pound margarine
1 cup ice cold water
2 tsp salt
Cut margarine into flour and salt. Do not over mix, margarine should be in walnut size pieces. Gently mix in the ice cold water. Use hands to fold dough about six times. Refrigerate 3 hours. Use as needed. Makes enough for three to six pies. Can stay refrigerated for a week to ten days.
Flash Seared Pork Tenderloin with Carolina Apple Chutney
3 medallions of pork tenderloin
Salt and pepper the medallions and flash sear in preheated pan with olive oil.
Carolina Apple Chutney
3 apples, peeled and diced (tart apples like Granny Smith work best)
¼ cup diced red onion
1 stick cinnamon
1 tsp ground cloves
½ c sugar
1 bay leaf
pinch of salt
¼ cup apple juice
¼ cup sherry
4 TBS butter
Heat butter in skillet. Add onions and saute til translucent. Add apples, cinnamon stick, cloves, sugar and bay leaf. Cook until apples just start to soften. Add apple juice and sherry. Reduce mixture on low heat until thick, about 5 minutes. Add salt or adjust seasoning to taste as needed.
Place medallions on plate and top with chutney.
Sweet Potato and Baked Apple Casserole
3 sweet potatoes, peeled and sliced
3 Golden Delicious apples, peeled and sliced
1 TBS flour
½ cup brown sugar
1 TBS ground cinnamon
Preheat oven to 350 degrees. In a buttered casserole dish, sprinkle a bit of the brown sugar. In a large bowl mix all the ingredients except the butter. Pour ingredients into casserole and dot with butter. Bake 45 minutes.
Bavarian Apple Strudel
3 pounds apples peeled and sliced (Rome Beauty, Golden Delicious or Granny Smith all work well)
2/3 cup sugar
4 TBS all purpose flour
¼ tsp ground allspice
¼ tsp nutmeg
½ tsp cinnamon
a good splash of brandy
1 tsp vanilla extract
Preheat oven 375 degrees.
Mix all ingredients together in large bowl. Roll out Chef Steve’s world class pastry dough into a cookie sized rectangle. Brush edges of dough with egg wash (1 egg yolk beaten with 1 TBS cream). Place apple mixture along one long edge of dough. Roll dough over and fold ends under. Place on cookie sheet and brush top with egg wash.
Bake 45 minutes or until golden brown.
Down Home Holiday Apple Stuffing
2 medium onions, peeled and diced
3 cups peeled and diced apples
3 cups diced celery
½ pound butter
½ tsp allspice
1 tsp cinnamon
½ cup honey
8 oz bag of dried cranberries
2 loaves dried bread, cubed or 1 large bag of UNSEASONED stuffing
generous splash of white wine
salt and pepper to taste
Melt butter in dutch oven or soup pot. Saute onions and celery until translucent. Add white wine and simmer for 1 minute. Add rest of ingredients and mix well. A great stuffing for anything with feathers!